WESTHILL MACON

EHS observed broken, leaking can of applesauce stored in dry storage along with other nondamaged cans. A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. PIC to designate an area for returns or damages. PIC discarded applesauce.

EHS observed broken, leaking can of appleauce in dry storage area. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PIC discarded applesauce.

EHS observed aprons stored atop prep top cooler, cutting board area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC to designate, utilize areas for employee belongings.

EHS was heading to the the walk in cooler and saw that the digital thermometer read at 46 degrees. Once EHS entered the walk in cooler all the TCS items that was tempted was 45 degrees and above. EHS requested for a temperature log PIC did not provide documentation. CA-PIC needs to maintain temperature logs to make sure that all items in the walk in cooler is holding the correct temperature. All the items that was in the unit over night EHS instructed PIC to discard all TCS items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

EHS saw that there were three storage containers towards the back of the kitchen that contained product and without any labels. CA-PIC needs to make sure that all containers are labeled properly once it is taken out of its original packaging. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed the microwave by the reach in cooler that had food debris and stains inside of the unit. CA-PIC needs to make sure that the all units are being cleaned routinely to reduce food debris and stains from appearing. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed both prep top coolers were in need of cleaning on the inside of the unit. There was debris all around the corners of the unit. CA-PIC needs to make sure that the unit is routinely being cleaned to reduce food debris from appearing. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed mold like substance in the ice machine. CA-PIC needs to make sure that employees are routinely cleaning the ice machine to reduce mold like substance from appearing. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less f.

EHS observed a bag of cheddar cheese being stored directly on top of food items that was stored in the prep top cooler. CA-PIC needs to make sure that employees are not storing bags of food directly on top of food items. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v.

EHS observed a clipboard being stored on top of clean dishes on the make line in the kitchen. CA-PIC needs to make sure that nothing is being stored on top of clean dishes. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

EHS observed clear bottles containing BBQ sauce and Oil without any labels to identify what the product is. CA-PIC needs to make sure that all bottles are labeled with its common name once it is taken out of its original packaging. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed the microwave by the reach in cooler that had food debris and stains inside of the unit. CA-PIC needs to make sure that the all units are being cleaned routinely to reduce food debris and stains from appearing. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed aprons stored on racks with products that is used in the facility. Also, a jacket was laying directly on top of sauce packets. CA-PIC needs to make sure that he creates a designated area so employee items are not being stored with items that is being used in the facility. 511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

EHS observed several containers in the kitchen not labeled with the product generic name. CA-PIC needs to make sure that all products that are taken out of its original container must be labeled with its generic name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed the need to wipe down all equipment due to build up and food debris inside the units such as the prep top table, warmer cabinet, reach cooler, and walking in freezer. CA-PIC needs to make sure that all items are routinely cleaned by doling this it will reduce any possible contamination. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed a phone and a charger on a rack that is storing seasonings. CA-PIC need to create an area for employees where employees can store all their belongings. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed facility lacking CFSM for facility. PIC informed EHS that previous CFSM is no longer at facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Facility has 60 days to obtain CFSM. This must be corrected by 4/28/24.

Observed a dead pest inside of hand sink. PIC informed EHS that pest control came for their routine inspection a few days ago. (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Informed PIC to ensure that pest are removed to avoid attraction of other pest. Environmental manager informed EHS that pest control was present on 2/22/24. EHS informed PIC to keep invoices on file from Cook's pest control.